Stop sacrificing workspace function for cramped counters. This stainless steel prep table with an integrated sink organizes prep flow, drains efficiently, and resists corrosion under continuous use, enabling staff to maintain pace during peak service while meeting sanitation standards. Designed for commercial kitchens, the table combines a durable 16/300 stainless steel top with a practical sink arrangement to support high-turnover food preparation and cleaning tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water and shut supply before cleaning sink and faucet. Remove debris, scrub sink bowl with mild detergent and a soft cloth, rinse and sanitize. Clean stainless top with non-abrasive cleaner, wipe with microfiber, dry to prevent spotting. Brush galvanized legs and undershelf, remove grease with degreaser, rinse and dry. Inspect 5" backsplash and seals; repair or replace damaged gaskets. Clean condenser coils and vents regularly to improve efficiency and prevent fires.#@@#Additional Info#@#John Boos EPT6R5-3048GSK-R work table is 48" W x 30" D x 40.75" H, has a 16/300 stainless top, galvanized legs, adjustable undershelf, and 1" bullet feet.#@@#General Info#@#Description #@#
Stop sacrificing workspace function for cramped counters. This stainless steel prep table with an integrated sink organizes prep flow, drains efficiently, and resists corrosion under continuous use, enabling staff to maintain pace during peak service while meeting sanitation standards. Designed for commercial kitchens, the table combines a durable 16/300 stainless steel top with a practical sink arrangement to support high-turnover food preparation and cleaning tasks.
#@@# Stainless Top#@#
The 16-gauge 300-series stainless steel top provides a corrosion-resistant work surface rated for constant use in commercial kitchens. Chefs gain a hygienic, smooth area that withstands daily cleaning and moderates contact with acidic ingredients without pitting.
#@@# Integrated Sink#@#
A single sink bowl measuring 16 inches wide by 20 inches front-to-back and 12 inches deep sits on the right side, offering ample capacity for prep and rinsing tasks. Staff can perform continuous wash-downs and utensil rinses without moving to a separate station, reducing cross-traffic and time loss.
#@@# Faucet Assembly#@#
The unit includes a 10-inch swing spout faucet on a 4-inch O.C. spread for flexible filling and rinsing reach across the sink and adjacent work area. Operators can adjust flow direction quickly, improving throughput when handling multiple pans or containers.
#@@# Backsplash Protection#@#
A 5-inch backsplash along the rear prevents splashes from reaching walls and adjacent equipment, preserving wall finishes and minimizing cleaning cycles. Kitchens maintain compliance with sanitation protocols while reducing maintenance steps after service.
#@@# Base Durability#@#
Galvanized legs and an adjustable undershelf create a robust open base that resists corrosion in humid or wet environments. Managers receive a stable platform that supports organized storage of pans and supplies while permitting rapid floor cleaning beneath the unit.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and fasteners weekly and tighten any loose hardware to maintain structural integrity. Clean the 16/300 stainless steel top with a pH-neutral detergent and warm water after each shift to prevent corrosion. Sanitize the sink bowl and backsplash using approved food‑service disinfectants; rinse thoroughly. Check galvanized legs and adjustable undershelf for debris and remove buildup to avoid moisture traps. Verify 1" bullet feet level and adjust to ensure proper drainage and stability.
